birria chili recipe

The Best birria chili recipe

Authentic Birria Chili (Consomé)

4.5 from 1206 votes

A rich and flavorful Mexican stew made with tender beef, aromatic spices, and dried chiles. This birria recipe is slow-cooked to perfection and served with a savory consomé for dipping or pouring over tacos.

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Prep Time30 mins

Cook Time3 hours 30 mins

Resting Time0 mins

Total Time4 hours

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Birria Marinade

• 4 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried chiles de árbol (optional for heat)
• 4 cups hot water
• 1 white onion, quartered
• 6 garlic cloves, peeled
• 2 Roma tomatoes, quartered
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 2 tsp salt
• 1/4 cup apple cider vinegar
• 2 bay leaves

For the Meat

• 3 lbs beef chuck roast or short ribs, cut into large chunks
• 1 lb beef shank (optional for extra gelatinous texture)
• 1 tbsp vegetable oil

For Serving

• Corn tortillas or bolillo rolls
• Fresh cilantro, chopped
• White onion, diced
• Limes, cut into wedges
• Queso fresco or Oaxaca cheese
• Salsa verde or roja (optional)

👨‍🍳Directions

1. 1
   Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Remove from heat and soak in 4 cups of hot water for 15 minutes to soften.
2. 2
   In a blender, combine the soaked chiles (with soaking water), onion, garlic, tomatoes, cumin, oregano, cloves, cinnamon, black pepper, salt, vinegar, and bay leaves. Blend until smooth, then strain through a fine-mesh strainer to remove skins and seeds.
3. 3
   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef chunks in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.
4. 4
   Pour the blended chile sauce into the pot and bring to a simmer. Return the beef to the pot, add enough water to cover the meat (about 4-6 cups), and stir to combine.
5. 5
   Reduce heat to low, cover, and simmer for 3-3.5 hours, stirring occasionally, until the meat is fork-tender and the sauce has thickened. Skim excess fat from the surface if desired.
6. 6
   Remove the beef from the pot and shred using two forks. Return the shredded meat to the pot and adjust seasoning with salt if needed.
7. 7
   To serve, heat tortillas on a comal or skillet. Fill with shredded birria, onion, cilantro, and cheese. Serve with a side of consomé (the cooking liquid) for dipping or pouring over tacos.

🔧Equipment

• Large pot or Dutch oven
• Blender
• Fine-mesh strainer
• Large skillet or comal
• Tongs
• Mixing bowls
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 40g

📝Notes

Tips: For extra depth of flavor, char the onion and garlic before blending. Birria can be made in a slow cooker on low for 6-8 hours. The consomé can be strained and reduced for a richer dipping sauce. Leftovers keep well in the fridge for up to 5 days or freeze for 3 months.

❓ Frequently Asked Questions About Birria Chili (Consomé)

1. What is birria and what makes it special?

Birria is a traditional Mexican stew, originally from the state of Jalisco, made with tender, slow-cooked meat—usually goat, beef, or lamb—marinated in a rich blend of dried chiles, spices, and aromatics. What makes it special is its deep, smoky, slightly spicy, and umami-packed flavor, often served as a stew (birria de res) or in tacos (tacos de birria) with melted cheese and a side of consommé for dipping. The combination of chiles like guajillo, ancho, and pasilla, along with spices like cumin, cloves, and bay leaves, creates a complex, aromatic broth that’s both comforting and bold.

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2. Can I make birria with chicken instead of beef or goat?

Yes, you can make birria with chicken, though it’s less traditional. Chicken birria is lighter but still flavorful if you adjust the cooking method. Use bone-in, skin-on chicken thighs or drumsticks for the best results, as they stay moist during simmering. Since chicken cooks faster than beef or goat, reduce the cooking time to about 45–60 minutes (instead of 3–4 hours). Keep in mind that the broth may be less rich, so you might want to add a little extra fat (like lard or oil) or a splash of beef stock to deepen the flavor.

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3. What’s the best way to store and reheat birria?

To store birria, let it cool to room temperature, then transfer it to an airtight container. It keeps well in the refrigerator for 3–4 days or in the freezer for up to 3 months. For reheating:
– Stovetop: Warm it gently over medium-low heat, stirring occasionally, until heated through (about 10–15 minutes). Add a splash of water or broth if it’s too thick.
– Microwave: Heat in 1-minute intervals, stirring between each, until hot.
– Consommé: If separating the broth for tacos, reheat it separately to avoid drying out the meat. For best texture, avoid boiling the meat after reheating.

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4. Why is my birria too bitter or too spicy?

Bitterness or excessive spiciness in birria usually comes from the chiles. Here’s how to fix it:
– Bitterness: This often happens if the chiles are burned during toasting or if the seeds/membranes (which contain bitter compounds) aren’t removed. To salvage it, add a pinch of sugar, a splash of vinegar, or a small piece of Mexican chocolate (like Abuelita) to balance the flavors.
– Too spicy: If the heat is overwhelming, dilute the broth with more water or beef stock, or add a dollop of sour cream, avocado, or a touch of honey to mellow it out. Avoid adding dairy directly to the pot while cooking, as it can curdle.

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5. Can I make birria in a slow cooker or Instant Pot instead of on the stovetop?

Absolutely! Both methods work well and can save time:
– Slow cooker: After blending the chile paste, add it to the slow cooker with the meat and broth. Cook on low for 6–8 hours or high for 4–5 hours until the meat is fork-tender.
– Instant Pot: Use the sauté function to sear the meat first (if desired), then add the chile paste and broth. Cook on high pressure for 45 minutes (for beef/goat) or 25 minutes (for chicken), followed by a natural release. The Instant Pot will infuse flavors quickly, but the broth may be slightly less concentrated than stovetop versions—reduce it afterward if needed.